Friday, April 30, 2010

I got the lasagne recipe from a very good friend of ours, her name is Inge. We were invited to her house for dinner one evening and she cooked this fabulous lasagne, it was so finger-licking-good that I quickly asked for the recipe, and she graciously shared it with us. I have since made this lasagne as a weekly sunday dish for my family. I hope that Inge doesn't mind me sharing out the recipe on my blog. So this recipe is specially dedicated to Inge and her family. :)

In a nonstick pot/pan, put some oil/butter, and fry the sliced onions until slightly brown. Add the courgette, followed by canned tomatoes. Flavour with provencaalse herbs. Close lid and simmer over small fire for 15-20min.

2. Preheat oven to 200C.

3. Mix philadelphia cheese with goat cheese and milk in a big bowl using a whisk or spatula. Add a dash of pepper while mixing it thoroughly. Make sure it is of liquid texture with no lumps.

4. In a big oven-proof dish, first place a layer of ratatouille (in step 1) at the bottom, followed by a layer of lasagne leaves (3-4 per layer). The lasagne leaves have to be broken into pieces and the edges must be slightly overlapped with each other. Then sprinkle a layer of ham, finally pour the cheese mixture (in step 3) on top of the ham. Lay the ovendish with the 3 layers in sequence. Just make sure that the uppermost layer is cheese mixture and ham.

The ingredients should be able to make at least 6 layers, or even 9 layers. (Ratatouille => lasagne leaves => cheese mixt with ham => ratatouille => lasagne leaves => cheese mixt with ham)

5. Bake for 45 min at 200C, until the top layer looks crispy and slightly brown, and the cheese sauce is sizzling.

I finally got around to writing my first food blog. Hip Hip Hooray !!! Here it is, a super-easy version of Tiramisu. I call it the Easy No-Bake Tiramisu, courtesy of my buurvrouw (neighbour in Dutch). It is super easy and very delicious too. Try it and let me know :)

1. Mix mascapone cheese with egg yolks and icing sugar in a glass bowl and use a handwhisk to whisk until smooth.

2. In a separate bowl, beat the egg whites using an electric whisk until soft peaks form.

3. Mix the egg white with the egg yolk + cheese mixture and mix well for 1 min using a hand whisk.

4. Dip the boudoirs, one by one, in cold coffee mixed with amaretto.

5. Prepare a rectangular glass dish, and line the 1st layer of boudoirs, then followed by a layer of the cheese mixture from step (3). Repeat with another layer of boudoirs, followed by a layer of cheese mixture.

6. Cover with aluminium foil and place in the fridge for min 4 hours or even overnight.

7. Dust a thin layer of cocoa powder on top (using a sieve) before serving.